Chocolate wars!


Here we have two find chocolate bars. After much thought and consideration, we decided that the Chuao bar was better. The peppercorns and floral tastes in the  Ethereal chocolate bar were interesting, and beautiful, nut based on taste alone, the chua nut bar had it beat!


Delicious Apricot Pistachio White Chocolate Cake

This cake is ridiculously delicious. We made it from a post at The Tasteful Life. Try it and you REALLY won’t regret it.


Apricot Pistachio Cake with White Chocolate Frosting

By The Tasteful Life


  • 2 cups flour
  • 2 cups white sugar
  • 1 Stick Butter
  • 3/4 cups finely diced dried apricots
  • 1 cup chopped Pistachios
  • 5 eggs separated
  • 1/2 cup olive oil
  • 1 cup Buttermilk
  • 1.5 tsp vanilla extract
  • 1 tsp baking soda
  • 3 containers cream cheese at room temperature
  • 5 oz white chocolate
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 cup whipping cream


  1. Preheat oven to 350 degrees
  2. Beat the egg whites until you have stiff peaks
  3. In a separate bowl, cream the butter with the suga and vanilla
  4. Add the egg yolks and olive oil and beat until fluffy
  5. In a separate bowl, combine the flour and baking soda
  6. Mix the flour mixture to the egg/sugar mixture a little at a time, alternating with the buttermilk
  7. Mix in the pistachios and Apricots
  8. Gently fold in the egg whites into the batter
  9. Pour the batter into 3 round cake pans
  10. Bake until cooked all the way through (about 30 minutes)
  11. Let the cakes cool on a baking rack while you make the frosting
  12. Beat the cream cheese with the whipping cream until nice and fluffy.
  13. Melt the white chocolate and mix it into the frosting
  14. Add the powdered sugar a little at a time until it is sweet enough

Yield: 1 large cake


Prep Time: 10

Cook time: 1:00